Ham and Mushroom Frittata

I'm back going through my cookbooks for a change! I haven't yet used my cask iron skillet for a frittata so I was excited when I came across this recipe. I mostly use that skillet for bacon. Lots and lots of bacon. Did you know we really like bacon in this house?

Anyway, I sliced up some ham and mushrooms and did this. I might use cooking spray instead of butter next time, it all stuck to the bottom of the pan a bit much (it's currently soaking in my sink). Either way, a really delicious egg dish that doesn't take much to make. You could also do it like almost any other omlette or egg bake and add your favorite ingredients. Case in point-the original recipe calls for broccoli. I accidentally bought mushrooms and deiced to use those instead. 

One of the best things about learning to cook, you don't need to follow the recipe to a 't'. You can feel free to add ingredients and mix things up a bit to 1. What you have in the house, and 2. What you like to eat.

Ham and Mushroom Frittata-adapted from Taste of Home Cooking School

Total Time: 15 minutes

Serves 4

• 6 eggs
• 1/4 teaspoon pepper
• 1 cup cooked ham, diced
• 1 1/4 cup swiss cheese, shredded and divided
• 8 ounces mushrooms, sliced
• 1 tablespoon butter

In a medium bowl, whisk eggs, pepper, ham and 1 cup cheese. Set aside. In a 10 inch oven proof cast iron skillet, saute mushrooms in butter over medium heat for about 4 minutes. Pour in egg mixture, cover and cook for 4-6 minutes or until eggs are almost set.

Turn on broiler. Add remaining cheese to top of eggs and place in broiler for 4-6 minutes or until eggs are set and cheese is melted. Let stand for a few minutes.

Crunchy French Toast

French toast is something I rarely make, but decided to treat ourselves today! I was a bit hesitant of the flour, but it made them crunchy, which was just awesome!

Crunchy French Toast-adapted from Tasty Kitchen
Total Time: 25 Minutes
Serves 8

• 1/2 teaspoon salt
• 1 cup flour
• 2 1/2 teaspoons baking powder
• 3 teaspoons sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 2 cups milk
• 1 loaf french bread, sliced into 1-inch slices
• 2 tablespoons butter
• Syrup for serving

In a large bowl, mix thoroughly salt, flour, baking powder, sugar, eggs, vanilla extract and milk. There may be lumps which is okay. Heat a skillet over medium heat and allow the butter to melt. Then dip each piece ofr bread into the flour mixture, coating both sides. Cook each side for about 2 minutes or until golden brown. Repeat with remaining bread slices.

Can be frozen, and reheated for 30 seconds in the microwave.

Salmon Rubbed with Mustard and Brown Sugar

I made this recipe in September 2013 according to my notes. I somehow lost the cookbook and couldn't remember where it came from. While doing some cleaning recently, I found it, so thought I'd post. I remember really liking this recipe!

Salmon Rubbed with Mustard and Brown Sugar-adapted from Easy Family Meals
Total Time: 10 minutes
Serves 4

• 2 tablespoons brown sugar
• 1/2 teaspoon ground cumin
• 1/4 teaspoon mustard powder
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 4 salmon filets
• 1 teaqspoon olive oil

Stir brown sugar, cumin, mustard powder, pepper and salt in a small bowl. Press sugar evenly into the tops of the salmon filets.

Heat oil in a large nonstick skillet over medium heat. Cook fish, rub side down, for 4 minutes or until rub dissolves and darkens slightly. Slip fish and cook 3 minutes more or until fish is flaky.

Dinner Bread

I've made this before and have an old blog post about it here. It's my dad's recipe, but what I originally posted was more of, add a bit of this to taste. I actually measured what I put in this time (and used a bit less butter!), so thought I would make a new post. My dad also calls this garlic bread, but there isn't any garlic in it, so I've renamed it.

You can use whatever wine you have on hand, but I recommend a white or a rose. If you use any sort of red, it tends to make the bread turn a purple color. I did forget to take a picture though. It's super easy and absolutely delicious.

Dinner Bread-adapted from my dad
Total Time: 45 minutes
Serves 8

• 1 loaf french bread
• 1 1/2 sticks of butter
• 1/2 teaspoon onion powder
• 1/2 teaspoon sugar
• 1 teaspoon parsley
• 1/4 cup parmesan cheese, grated
• 1/4 cup white or rose wine

Preheat oven to 350 degrees. In a small saucepan, melt butter over low heat. Once butter has melted, add remaining ingredients and mix well.

Meanwhile, slice french bread into about 1-inch slices and place like a full loaf on tin foil that's on a baking sheet. The tin foil will be wrapped around the loaf in a bit.

Brush the butter mixture on both sides of each slice of french bread. Be generous! Wrap the loaf of bread in tin foil, and bake for 30 minutes.

Cauliflower Rice

I made this to go with the Greek Chicken Stew. It was great with the stock. I don't know that I would make it with anything that didn't have a sauce to it. It wasn't bad, just not a ton of flavor.

Cauliflower Rice-adapted from Skinny Ms.
Total Time: 10 Minutes
Serves 4

• 1 head cauliflower florets
• 3 tablespoons olive oil
• Sea salt and pepper to taste

Boil cauliflower for 8 minutes or until fork tender. Drain. Return to pan, add oil, salt and pepper and mash like you would potatoes until a consistency you prefer.